Chopped Olives Appetizer or Light Dinner Fare

"Olives are supposed to be a nutritionally perfect food -"
 
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Ready In:
35mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Mix chopped olives and green onions and cheese and salt and curry.
  • Spread mayo on split english muffins.
  • Spread with mixture and broil until slightly browned.
  • Serve immediately.
  • This can be served with sliced tomatoes.

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Reviews

  1. We have been making these for years....my grandmother gave me the recipe. We simply call them "English Muffin Things". We mix the mayo into the other ingredients, pre-toast the english muffins then broil. After broiled, I let them cool, cut them in quarters and freeze....then, at party time I put them on a hot plate and let them re-warm......they are fabulous even if you don't like black olive....people never know they are in there until you tell them....they usually think it must be mushrooms.....these are the BEST!!!!!
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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